It’s raining here today, as it usually does on Memorial Day weekend. I decided to play around with a recipe that I had for wheat free snickerdoodles, one of my husband’s favorite cookies. Success! Here it is. (These are higher in protein and lower in carbs, but they still have some carbs due to the maple syrup — those of you who want no carbs, you may know how to replace the maple syrup with sugar alternatives, but I haven’t tried that yet.)
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or Silpat liners.
Makes approx. 2 dozen small cookies.
1 teaspoon baking soda
½ cup arrowroot powder
½ teaspoon sea salt
1-2 teaspoons cinnamon
2½ cups ground blanched almond flour (it should be beige, blanched means no almond skin, I use Honeyville)
6 T shortening (I use Nutiva, a combination of palm, red palm and coconut, Spectrum is another brand)
½ cup maple syrup
2 tablespoons vanilla extract (I use Penzey’s double strength)
cinnamon sugar for garnish (optional)
I have made these with a mixer and by hand. The mixer cookies turned out much better.
Mix dry ingredients baking soda, arrowroot, cinnamon and salt together. Set aside almond flour. Next, beat in maple syrup, shortening, and vanilla, beating until combined. Add the almond flour slowly, and beat until well mixed.
Using a teaspoon, shape into small balls, coat in cinnamon sugar if you like more cinnamon, (I didn’t add any extra, I like them less coated.)
Then press the circles with your finger(s) to flatten a bit.
Bake approx 7-9 minutes until lightly golden brown. Cool before removing.